How To Make Homemade Sauerkraut
Master the art of homemade sauerkraut with this easy recipe! Enjoy a crunchy, tangy ferment that's perfect for topping sausages, sandwiches, or as a healthy side dish.
Ingredients
- 2 pounds cabbage
- ⅓ carrot
- ⅓ apple
- 1 tbsp cranberries dried or fresh
- 3 peas of allspice
- 2-3 clove buds
- 1 bay leaf
- 2 disks of lemon
- 2 tsp salt
- 1 tsp sugar (optional)
Instructions
- Thinly slice the cabbage using a sharp knife or shredder for best results.
- Peel the carrots and grate them.
- In a large bowl, combine the shredded cabbage and grated carrots. Add salt and sugar, then use your hands to squeeze and knead the cabbage until it releases its juice.
- Core and slice the apple.
- In a clean, 1-liter jar, layer the cabbage mixture with cranberries, apple slices, and your choice of spices. Press down firmly to ensure the cabbage is submerged in its own juice.
- Place a lemon slice on top to act as a weight and add flavor. Cover the jar with gauze and leave it at room temperature in your kitchen.
- Each day, pierce the cabbage in several spots with a stick (such as a sushi stick) to release trapped air.
- On the fourth day, taste the sauerkraut. If it’s not tangy enough, let it ferment for another 1-2 days. Once it’s ready, transfer the jar to the refrigerator to stop fermentation.
Notes
Sauerkraut is a fermented product and will keep for about two (2) months in the refrigerator.
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